- 3.5 litres beef stock
- 60 ml olive oil (¼ cup)
- 8 Spanish onions, thinly sliced
- 250 ml dry white wine
- 1 small star anise
- 4 marrow bones (about 13cm long), split in half lengthways (see note)
- 6 thick slices crusty white bread, crusts removed
- 60 gm finely grated parmesan
- 1Bring stock to the simmer over high heat in a large saucepan, then reduce to 2 litres (45 minutes-1 hour), set aside.
- 2Meanwhile, heat oil in a separate wide saucepan over medium heat, add onion and stir occasionally until caramelised and very tender (20-30 minutes). Add wine, star anise and reduced stock. Simmer over low-medium heat until soup is well-flavoured (30-40 minutes), season to taste.
- 3Meanwhile, for bone marrow and parmesan croûtons, bring a large saucepan of water to the simmer over low heat, add marrow bones, poach until marrow darkens around edges (3-5 minutes). Drain and refresh in iced water. Remove marrow from bones (discard bones), process in a small food processor until smooth. Pass through a coarse sieve into a bowl, refrigerate until required.
- 4Heat 60gm bone marrow in a large non-stick frying pan over medium-high heat, add bread and turn occasionally until golden (2-3 minutes). Cover one side of each croûton with parmesan, reduce heat to medium, then flip over in pan and cook until cheese begins to turn golden and crisp (1-2 minutes). Serve immediately with hot onion soup.
Note You'll need to ask your butcher to split the marrow bones for you. Reserve any remaining marrow for another use or discard. This recipe is from the June 2010 issue of Australian Gourmet Traveller.
Drink Suggestion: Spicy shiraz. Drink suggestion by Max Allen